cabra delicata

Fearing milk allergies and mucus production, my folks experimented with feeding me goat milk as a child. In rural Sonoma County back in the seventies, this was no way out of the norm. Although I don't remember much of the early diet shift (as it was pre-5 for me; my elder sister was the one who really had to deal with it) I have a long standing love/hate thing with goat products. Okay now, I'll back up just a touch and say overall, I like them, especially the meaty kind. However, pretty much straight across the board, nope on the milk form. Curdle it or age it though and like, wow. Some are simply divine. But cook the creamy products, and for me, all bets are off.

Funny how things happen. I got a package of goat cheese recently, brought it home and noticed it had a cut in the package, likely from a box cutter. The seal was broken. I was looking forward to this on crackers and olive bread but now I doubted serving it to my family. I thought: bring it back, or just cook it? Now, cook it with what? I had some delicata squash about to be cut and roasted in the oven. I started thinking about how dark caramel flavors from the roasted goodness would probably be strong enough to deal with a pound of goat cheese, if in the right form. Maybe add sugar and eggs for safe measure. Time for a cheesecake.

It turned out pretty and all, almost good enough to get into the colorful holiday cheesecake repertoire. Then I took a bite. It was nice and creamy, and the caramel squashiness was perfect. But the overtones of goat were just too damn much for me. I struggled through about half the cake before admitting defeat though. I mean, it was cheesecake after all. Reflecting on it now, I realize this is the second time I've attempted such a thing. Now with two strikes, I'll say with confidence that goaty cheesecake just ain't for me.